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Briony Williams’ raspberry tarts

Crammed with crème fraîche and juicy fruit then sprinkled with chocolate eggs, these are the ideal treat for your Easter table

, 18 March 2019

(2 votes)

Briony Williams’ raspberry tarts

  • Prep: 25 Mins
    Cook: 18 Mins
    Plus cooling time

  • Serves: 12

  • Price: 40p per serving

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Nutritional Info
Each 71g serving contains

  • Energy

    838KJ

    200KCAL

    10%

  • Fat

    12.8g

    high

    18%

  • Saturates

    6.7g

    high

    34%

  • Sugars

    7.8g

    med

    9%

  • Salt

    0.05g

    low

    1%
of your reference intake.
Typical energy values per 100g: 1180kJ/282kcal.
Ingredients
  • 100g unsalted butter, softened, plus extra to grease
  • 125g plain flour
  • 50g ground almonds
  • 25g caster sugar
  • 1 medium egg yolk
  • 1 egg, beaten with 1tsp water, to glaze
  • 200g reduced fat crème fraîche
  • 200g fresh raspberries
  • 30g Cadbury Mini Eggs, chopped
Method

  • Preheat the oven to 190C/170C Fan/Gas 5. Grease a 12-hole bun tin with a little butter.

  • Mix together the flour and almonds in a large bowl. In another bowl, beat the butter and sugar until smooth. Add the yolk, mix to combine; stir in the flour mixture. Tip out onto a floured surface; bring to a dough with your hands. Wrap in clingfilm and chill for 30 mins.

  • On a floured surface, roll out the dough to ½cm thick. Cut out 12 circles, each 8cm, using a cookie cutter – re-roll any offcuts as necessary. Press into the holes of the prepared tin, prick the bases with a fork and brush with the egg glaze. Bake for 13-18 mins until golden; set aside to cool.

  • Divide the crème fraîche between the cooled pastry cases. Top each with 3 raspberries, then sprinkle over the chopped mini eggs before serving.